| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Jewish | 30 | Cookies | |
INGREDIENTS
| 1 | Active dry yeast | |
| 1 | c | Milk |
| 3/4 | c | Sugar |
| 1/2 | c | Butter or margarine |
| 5 7/16 | c | Flour |
| 2 | Eggs | |
| Prepared filling of your | ||
| choice | ||
| 1 | Egg yolk |
INSTRUCTIONS
Source: Better Homes and Gardens Homemade Bread Cook Book Soften yeast in 1/4 C warm water. Heat milk, sugar, butter and 1 tsp salt, till the sugar dissolves. Cool to lukewarm. Stir in 2 C of the flour and beat well. Add softened yeast and 2 eggs. Beat well and stir in enough flour to make a moderately stiff dough. Knead on floured surface till smooth (8-10 minutes). Gather into a ball and place in greased bowl and turn once. Cover and let rise till doubled (11/4 ~ 11/2 hours. Divide in half. Roll each half to a 17 X 12-inch rectangle. cut into 4-inch circles. Place filling in the center of each circle. Moisten edges, bring sides up and pinch together, forming a triangular base.. Place on greased baking sheet, cover and let rise till doubled (20-30 minutes). Brush the tops with egg yolk combined with 1 tbsp water. Bake at 350 degrees for 15-20 minutes. Remove to rack to cool. Posted to JEWISH-FOOD digest Volume 98 #015 by fancymom@juno.com (Frances Kahn) on Jan 8, 1998
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